Hot Pepper Sauce Recipe
- Food processor or blender
- 15 dried red chile peppers, stems removed
- ¼ cup distilled white vinegar 60 mL
- ½ tsp fine sea salt 2 mL
- Place peppers in a bowl. Add boiling water to cover generously. Ensure peppers are submerged and set aside for 30 minutes until soft. Drain. Transfer to food processor fitted with the metal blade or blender. Add vinegar and salt and process until puréed. Strain into a clear jar, pressing out solids. Cover tightly and store in the refrigerator for up to 1 month.
